Meyer Lemon Curd Tart with Berry Compote

First, prepare the Berry Compote. In a nonreactive saucepan, combine the berries, sugar and Meyer lemon juice. Over medium heat, bring to a simmer, stirring frequently until the sugar dissolves and the berries give up their juices. Continue simmering, stirring occasionally, until the juices thicken to a syrupy consistency, about 5 minutes. Remove from the heat, transfer to a nonreactive bowl, cool to room temperature, cover and refrigerate.

Next, prepare the piecrust. Preheat the oven to 350 degrees. If using your own pie pan, place the pie pastry in the pan, press it against the bottom and sides and then trim the edges. Whether using your own pie pan or an aluminum foil pan already lined with pastry, line the pastry with parchment paper, aluminum foil, or coffee filter papers. Fill the lining with dried beans, rice, or aluminum pie beans to act as a weight. Bake for 20 to 25 minutes. Remove from the oven, let cool for several minutes, and carefully remove the weights and paper. Return the pie pan to the oven and bake until the pastry is golden, 5 to 10 minutes longer. Set aside to cool.

In a saucepan, bring 2 inches of water to a boil over medium-high heat. Meanwhile, away from the heat in a metal bowl large enough to sit on the saucepan's rim without touching the water, whisk together the whole eggs, egg yolks, granulated sugar, Meyer lemon juice, and grated zest. Reduce the heat to keep the water at a gentle simmer. Place the bowl on top of the pan and continue whisking until the mixture is very thick, about 10 minutes. (Alternatively, use a hand-held electric mixer at medium-low speed.) Turn off the heat.

Still over the pan, whisk in the butter a few pieces at a time. Place a fine-meshed sieve over a mixing bowl. Strain the filling through the sieve into the bowl. With a rubber spatula, scrape the filling into the tart shell, smoothing its surface. Cool to room temperature, then refrigerate until the filling is firm, at least 3 to 4 hours, or as long as overnight. Before serving, hold a small, fine-meshed sieve over the tart. Put the powdered sugar in the sieve and tap the sieve while moving it over the tart to dust it evenly with sugar. Spoon the Berry Compote around the edges of individual serving plates. With a sharp knife, cut the tart into wedges, removing them carefully with a pie server and transferring each slice to the center of a serving plate. Garnish with whipped cream and fresh mint sprigs and serve.

Yield: 8 servings

(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Also, chef Wolfgang Puck's latest cookbook, Wolfgang Puck Makes It Easy, is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)

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